Originating in Sweden, Hasselback potatoes feature decorative slices on top and are really quite easy to prepare. As they roast, their edges become wonderfully crispy while the interiors emerge moist and creamy. Here, we use the same technique with sweet potatoes and also add a savory, nutty topping of fresh thyme, Parmesan cheese and pecans.

Directions:

Preheat an oven to 400°F (200°C). Line a square baking pan with aluminum foil.

In a bowl, stir together the olive oil and brown sugar until combined. Stir in the garlic, pecans, thyme, 1/2 tsp. salt and 1/2 tsp. pepper. Fold in 1/2 cup (2 oz./60 g) of the cheese. Set the topping mixture aside.

Using a sharp knife, cut each sweet potato crosswise into 1/8-inch (3-mm) slices, cutting only three-fourths of the way through the potatoes so they stay intact. Place the potatoes, sliced side up, in the prepared baking pan. Drizzle with olive oil and season generously with salt and pepper.

Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes, sprinkling the topping over the potatoes during the last 10 minutes of roasting. Remove from the oven and sprinkle evenly with the remaining 1/2 cup (2 oz./60 g) cheese. Let cool slightly before serving. Serves 4.

Rated 2 out of
5 by
nlywhite from
Hasselback Sweet PotatoesI actually made this recipe after receiving it from a technique class. I used 4 small potatoes and following the instructions exactly. The potatoes didn't open as pictured and I cooked them longer than the instructions. I added the topping after cooking over 60 minutes. The topping didn't stay in place and was on the bottom of the foil. The brown sugar burned after 10 minutes. If I make this again, I would microwave the potatoes after cutting and before finishing cooking in the oven. The topping was good and would have been better if it stayed in place. I'm not a novice cook and have used William Sonoma recipes in the past.

Date published: 2016-12-01

Rated 5 out of
5 by
PhillieFilly from
NEED HELP WITH RECIPEHow many sweet potatoes? It appears that the recipe is missing the number of sweet potatoes and how large? What variety or does the variety matter?